Recipe for making a delicious cake (pie) Karpatka. Pie "Karpatka". Recipe with photo. Step by step photos. Gurmel Cake “Karpatka”, step-by-step recipe with photos

Prepare the dough. Pour water into a saucepan, add salt, sugar and butter cut into pieces.

Place over medium heat and cook until the butter melts. Remove from heat and stir in flour. Return to the stove and cook, stirring constantly, until the dough forms a ball and a crust begins to form on the bottom, about 2-3 minutes.

Remove the pan from the heat and transfer the dough into a bowl. Add the eggs one at a time, stirring after each until completely smooth with a spatula. If you are using a stand mixer, mix on the lowest speed possible. Constantly monitor the consistency - the dough should not become too liquid. To be on the safe side, it is better to beat the last egg with a fork and add it in parts. The dough should be smooth and shiny.

Transfer the dough to a baking sheet lined with parchment and flatten it into a rectangle approximately 25*40.

Place the baking sheet with the dough in an oven preheated to 200 degrees and bake until done, about 30-35 minutes.

Preparing the cream. Pour 100 ml of milk into a saucepan. Add flour and starch, stir thoroughly until smooth.

Add the remaining milk, sugar and vanilla. Place on the stove and cook over medium heat, stirring constantly, until thickened.

Remove from heat and transfer to a bowl. Cover the surface of the cream with cling film to prevent it from airing and let it cool completely.

In the bowl of a mixer, beat the butter until creamy. Add custard pudding in parts, beating well after each addition.

Cut the finished cooled custard cake in half. Place one half on a plate and spread the cream on top.

Cover with the second half. Sprinkle with powdered sugar and place in the refrigerator for 40-60 minutes.

Slice and serve.

Enjoy your tea!

Polish Karpatka cake, combining thin cakes based on choux pastry and a delicate milk layer, is a wonderful dessert for hospitable tea parties, special events or modest gatherings with the family. A successful combination of a sweet, enveloping cream and a bland flour part forms a pleasant and not cloying confectionery product, which will surely appeal to those with a sweet tooth of all ages.

The choux pastry is prepared in the standard way, as in the formation of the well-known French and popular ones. For those who have already dealt with at least one of the above desserts, making “Karpatka” will seem extremely simple. We recommend that novice cooks who are not yet familiar with choux pastry practice and hone their skills using this recipe. It’s not for nothing that the Karpatka cake is often called a large or “lazy” eclair - the taste is very similar, and the preparation is much simpler, since the flour base is baked in one cake layer.

Ingredients:

For the test:

• butter - 100 g;
• flour - 150 g;
• salt - a pinch;
• water - 250 ml;
• eggs - 5 pcs.

For cream:

• milk - 500 ml;
• sugar - 170 g;
• vanilla sugar - 10 g;
• flour - 50 g;
• salt - a pinch;
• potato starch - 25 g;
• butter - 200 g.

For registration:

• powdered sugar - 1-2 tbsp. spoons.

Cake “Karpatka” recipe with photos step by step

How to prepare dough for Karpatka custard cake

1. First of all, measure and sift 150 g of flour through a fine sieve. We will work with the dough quickly, so everything you need should be ready right away.
   
2. Next, pour water into a thick-bottomed pan and add a pinch of salt. Add butter, cut into cubes. Place on low heat.
   
3. When the oil fragments are completely dissolved and the liquid boils, add all the flour. Remove from heat and immediately, without wasting a minute, knead the mixture very quickly. As soon as the butter-flour mixture turns into a single composition, return the pan to the stove.
   
4. We continue to actively mix the dough for 1-2 minutes, setting the heat to minimum. It is necessary to obtain a plastic mass that easily lags behind the bottom/walls of the pan. After removing from the heat, place the dough in a clean bowl and cool.
   
5. Add eggs to the now cooled flour mixture, one at a time, stirring the dough thoroughly each time.
   
6. We achieve a homogeneous, smooth composition. The dough will be shiny, viscous and viscous.
   
7. We line a large baking sheet with parchment paper, approximately 36x32 cm in size (no less!) - the layer of dough should not be thick. If you don’t have a large baking tray, divide the flour mixture in half and bake in two batches. Level the choux pastry as much as possible so that the cake bakes evenly.
   
8. Place the baking sheet in an oven preheated to 200 degrees for about 30-40 minutes. The cake should rise in tubercles and brown well.
   
9. After cooling completely, cut the baked cake into two equal parts.
   

   Cream for custard cake “Karpatka”

10. In a large heat-resistant container, combine all the dry ingredients - flour, starch, salt, vanilla and simple sugar. Mix.
    
11. After bringing to a boil and removing from heat, little by little add hot milk to the dry ingredients (about half the serving). Stir very thoroughly, leaving no lumps.
    
12. Pour the resulting mixture into the remaining milk and return to the stove. Cook the cream over low heat, stirring carefully and continuously. As soon as the mass thickens, remove from the stove and cool.
    
13. Beat softened butter until fluffy.
    
14. In small portions, introduce the completely cooled milk mass, continuing to work with the mixer. We get a thick, fluffy cream that holds its shape well and does not spread.
    
15. Assembling the cake. First place one part of the cake on a suitable dish. Apply all the cream, trying to distribute it as evenly as possible.
    
16. Next, cover the cream layer with the second part of the cake and press down lightly. Sprinkle the cake with sifted sweet powder.
    
17. Before tasting, put the product in the refrigerator for at least 4 hours so that the cream layer “hardens” and the cake itself holds its shape well when cut. Divide the finished dessert into portions and serve.
    

Custard cake “Karpatka” is ready! Enjoy your tea!

The legendary pie (dancing) “Karpatka” is a well-known and very favorite pastry among culinary specialists in Poland and Western Ukraine. This dance is prepared there very often. Thanks to its taste and original appearance, the Karpatka pie has also attracted the attention of chefs from other countries, which is why it is happily prepared all over the world. The pie got its name due to the fact that the cakes rise unevenly during baking, forming tubercles that visually resemble the Carpathian Mountains. Also, what stands out in this pie is the very thick layer of cream, which is not as greasy as it might seem at first glance.

Cakes and cream are very harmoniously combined in the Karpatka dance, which is good news. After cooking, the pie must be left in the refrigerator for at least 12 hours so that the cream becomes dense and the cakes are slightly saturated with cream, so prepare this pie in advance. In fact, everything is simple, the main thing is to strictly follow this step-by-step recipe.

An indescribably delicious cake that can truly decorate any holiday table. Polish Karpatka cake, which is based on thin choux pastry cakes and a delicate milk cream layer. An extremely wonderful dessert for a welcoming tea party, significant events or modest kitchen gatherings. An original recipe, surprisingly tasty, easy to prepare at home, to the delight of guests and household members.

A well-chosen combination of sweet, enveloping cream and unleavened flour part forms a pleasant and not cloying confectionery product, which will surely appeal to those with a sweet tooth of all ages.

To prepare it, you need a small amount of ingredients, and the result is a dessert that every family member and guest will enjoy.

The choux pastry is prepared in the standard way, as when forming the well-known eclairs or the popular “Lady Fingers” cake. For those who have already dealt with at least one of the above desserts, making “Karpatka” will seem extremely simple.

We recommend that novice cooks who are not yet familiar with choux pastry practice and hone their skills using this recipe. It’s not for nothing that the Karpatka cake is often called a large or “lazy” eclair - the taste is very similar, and the preparation is much simpler, since the flour base is baked in one cake layer.

Ingredients:

For the test:

• butter - 100 g;
• flour - 150 g;
• salt - a pinch;
• water - 250 ml;
• eggs - 5 pcs.

For cream:

• milk - 500 ml;
• sugar - 170 g;
• vanilla sugar - 10 g;
• flour - 50 g;
• salt - a pinch;
• potato starch - 25 g;
• butter - 200 g.

For registration:

• powdered sugar - 1-2 tbsp. spoons.

Cake “Karpatka” - step-by-step recipe with photos:

How to prepare the dough:

Step 1.

First of all, measure and sift 150 g of flour through a fine sieve. We will work with the dough quickly, so everything you need should be ready right away.

Step 2.

Step3.

When the oil fragments are completely dissolved and the liquid boils, add all the flour. Remove from heat and immediately, without wasting a minute, knead the mixture very quickly. As soon as the butter-flour mixture turns into a single composition, return the pan to the stove.

Step 4.

We continue to actively mix the dough for 1-2 minutes, setting the heat to minimum. It is necessary to obtain a plastic mass that easily lags behind the bottom/walls of the pan. After removing from the heat, place the dough in a clean bowl and cool.

Step 5.

Add eggs to the now cooled flour mixture, one at a time, stirring the dough thoroughly each time.

Step 6.

We achieve a homogeneous, smooth composition. The dough will be shiny, viscous and viscous.

Step 7

We line a large baking sheet with parchment paper, approximately 36x32 cm in size (no less!) - the layer of dough should not be thick. If you don’t have a large baking tray, divide the flour mixture in half and bake in two batches. Level the choux pastry as much as possible so that the cake bakes evenly.

Step 8

Place the baking sheet in an oven preheated to 200 degrees for about 30-40 minutes. The cake should rise in tubercles and brown well.

Step 9

After cooling completely, cut the baked cake into two equal parts.

Preparing the cream:

Step 10

In a large heat-resistant container, combine all the dry ingredients - flour, starch, salt, vanilla and simple sugar. Mix.

Step 11

After bringing to a boil and removing from heat, little by little add hot milk to the dry ingredients (about half the serving). Stir very thoroughly, leaving no lumps.

Step 12

Pour the resulting mixture into the remaining milk and return to the stove. Cook the cream over low heat, stirring carefully and continuously. As soon as the mass thickens, remove from the stove and cool.

Step 13

Beat softened butter until fluffy.

Step 14

In small portions, introduce the completely cooled milk mass, continuing to work with the mixer. We get a thick, fluffy cream that holds its shape well and does not spread.

Step 15

Assembling the cake. First place one part of the cake on a suitable dish. Apply all the cream, trying to distribute it as evenly as possible.

Step 16

Next, cover the cream layer with the second part of the cake and press down lightly. Sprinkle the cake with sifted sweet powder.

Step 17

Before tasting, put the product in the refrigerator for at least 4 hours so that the cream layer “hardens” and the cake itself holds its shape well when cut. Divide the finished dessert into portions and serve.

Custard cake “Karpatka” is ready! Enjoy your tea!

A video tutorial on how to make a cake will be useful for both beginners and professionals.

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A popular recipe for Polish pastries is Karpatka pie with the most delicate custard. Hurry up to replenish your culinary treasury!

Karpatka pie is a national Polish pastry made from choux pastry. The most delicate thing about this delicacy is the milk-vanilla cream. And the taste of the Polish pie is very similar to our “custard” cakes. If you decide to bake a product for a feast, keep in mind: custard cakes need at least 5 hours to soak. So, bake the night before and put the cake in the refrigerator overnight. The longer it sits, the more tender and tastier the treat will be.

Ingredients for Karpatka pie

What you will need for the test:

• 1 glass of water;
• 120 ml refined oil;
• 170 g flour;
• 5 eggs;
• 0.3 tsp. salt.

For cream:

• 3 glasses of milk;
• 2.5 tbsp. l. Sahara;
• 2 tbsp. l. flour;
• 2 egg yolks;
• 2 tbsp. l. starch (with a slide);
• 115 g butter;
• 0.3 tsp. vanillin.

Recipe for “Karpatka”

Preparing choux pastry is not the most basic task, but anyone can master the technique. Try making the Karpatka cake, you will be proud of yourself!

1. We make the cream first. Pour the yolks into the pan, add sugar, and grind with a pestle. Then we send flour and starch there. Then milk. Pour it in gradually, stirring the dough with a spatula.
2. Place the pan with the dough on the heat (lowest) and boil, whisking continuously. The choux pastry is completely ready. Cool it, add a portion of butter, softened in advance, and vanillin. Beat again into a fluffy cream.
3. You can start making the base of the pie. Mix water with vegetable oil and boil. While stirring and without removing from the heat, add the flour and, stirring very vigorously, cook for 2 minutes.
4. Remove the mixture from the heat and cool slightly so that you can add the eggs without them curdling. Add one at a time, stirring vigorously each time. If the eggs are large, we take not 5, but 4 pieces. Pour the dough onto 2 baking sheets, the layers are even (1.2-1.5 cm). First line the baking sheets with baking paper.
5. Bake the custard cakes until golden brown. Cool completely, spread generously with cream and place in the refrigerator. During infusion, the cream will not only saturate the dough, but will also become denser and tastier in structure. Bon appetit!

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